Bring a small sauce pan of water to a low boil; add a teaspoon of vinegar.

Swirl a large spoon around creating a “whirl pool” and carefully drop a cracked egg into the center.

Allow to cook in boiling water for 3-5 minutes, depending on how you prefer your eggs to be prepared.

Remove with a large slotted spoon to allow excess water to drain off.

While the egg is cooking, place the bell pepper (flesh side-up) on a baking sheet and pop it under the broiler for 1-2 minutes, until slightly charred and softened. Remove and allow to cool slightly.

Slightly sauté vegetables in a small skillet on medium heat; season with salt & pepper.

Add in the pre-cooked quinoa to heat through.

Fill bell pepper with quinoa & veggies and top with the poached egg.